Homemade cocoa tagliatelle are perfect for Sunday family meals and beyond. I often make them for celebrations, and everyone really enjoys them.
How to dress them? Simply with butter and sage, I believe it’s the best way to accentuate the slightly bitter taste of cocoa without overpowering it.
A simple egg pasta enriched with unsweetened cocoa powder that will first captivate with its color, and then everyone will be amazed at its incredible taste with the first bite. What more can I say? Try them, because it’s a simple first course you can prepare in advance and keep in the refrigerator ready to cook.
How to store them in the fridge? Simply make nests of tagliatelle, place them on a tray with parchment paper underneath, then put the tray inside a plastic bag and place it in the refrigerator. They keep perfectly for 1 day.
The alternative? Freeze the tagliatelle nests and then cook them in slightly salted boiling water directly from frozen. Trust me, they’re perfect.
Below are other homemade pasta ideas, and then, as always, right under the photo, we’ll discover how to prepare these Homemade Cocoa Tagliatelle!
See you soon with the next recipe, Ana Amalia!
- Difficulty: Easy
- Cost: Very economical
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Homemade Cocoa Tagliatelle
- 1 cup semolina flour
- 1 1/2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 4 eggs (large)
- 2 pinches salt
- 1 teaspoon extra virgin olive oil
Tools
- 1 Mixer
- 1 Pasta Roller
- 1 Rolling Pin
Preparation of Homemade Cocoa Tagliatelle
Sift the 2 flours together with the cocoa, then place them on the work surface, forming the classic well with a hole in the center.
If you have a mixer or kitchen robot, it will be much easier.
In the center of the well, break the eggs, add the salt and extra virgin olive oil, then with a fork, break the eggs and start incorporating the flour.
With the mixer or robot, knead at low speed.
Once the eggs are incorporated into the flour, knead by hand to form a smooth and compact brown dough.
Wrap it in plastic wrap and let it rest in the refrigerator for at least 30 minutes.
After the resting time, take out the dough, flatten it with the rolling pin and if you have a pasta roller, pass small portions until you form a thin sheet.
Roll up the sheet just sprinkled with semolina and cut your tagliatelle, then unroll them and place them on a cloth sprinkled with semolina so they don’t stick together.
The homemade cocoa tagliatelle are ready to cook in boiling water for a few moments, or store them in the fridge or freezer.
Storage, tips, and variations for Homemade Cocoa Tagliatelle
Homemade cocoa tagliatelle can be stored raw in the refrigerator for 1 day, or in the freezer as classic nests for 4 or 5 months.
If you have a pasta roller, the work will be much less laborious. Roll it thin and then cut them not too fine; you can also make them into pappardelle, which are much larger, or tagliolini, which are finer.
You can dress them with butter and sage, or with a simple tomato sauce to enhance the flavor of the tagliatelle themselves.
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